chanty77 Profile - (19839255)

cook's profile


Home Town: Wisconsin, USA
Living In:
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Mediterranean, Vegetarian, Dessert
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Fluffy Pancakes
These pancakes are wonderful. I normally can cook/bake most things, but my pancakes always turned out weird looking & either burnt or not done enough. With this recipe, they looked better than the restaurant ones--nicely shaped & golden. I did a few different things. I added blueberries--a handful on the top of each cooking pancake. That way they didn't turn the batter purple or blue by adding to the entire batter. I also added vanilla to the batter--2 teaspoons, cuz I doubled the batter. I also used buttermilk instead of the milk & vinegar. I had some walnuts, so I threw those in the batter. I found by cooking each pancake about 2-2 1/2 minutes each side was the right amount. YUM

3 users found this review helpful
Reviewed On: Feb. 23, 2012
Sugar Snap Peas
Okay, did a little something different. Had no olive oil, so used a little bit of peanut oil. Had no shallots, used powdered onion & gran. garlic. Used some oregano....okay shoot, I pretty much revampted this, but this recipe still gave me my creative edge. Still baked at 450 degress for 8 minutes. Delicious!!!!!!!!!!!!!!!

8 users found this review helpful
Reviewed On: Dec. 31, 2011
Borscht I
Love this borsch. I never use water making soups. I put about 10 cups of chicken broth. First I saute the onions, green pepper, celery, carrots, chopped up beets(which I don't throw out once cooked. I leave in the soup). When these are sauteed where they are not real hard, I then add the 10 cups of broth, 1-28oz. diced tomatoes & diced potatoes. I then saute more onion with another can of diced tomatoes(14oz). When I've sauteed where the onion gets softer, I add 1/2 the cabbage and cook a little longer. I mash my potatoes as the recipe says & add to the soup along with the rest of the cabbage. I always end up adding more of the veggies & broth than the recipe calls for because my husband & I love a hearty soup. The dill & pepper spices of course. This is a wonderful recipe that obviously I've tweaked to our likes. It is a regular, especially in the winter at our house. I make an 8 qt. pot of it & it freezes wonderfully.

10 users found this review helpful
Reviewed On: Dec. 17, 2011

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States